20 Easy Sides To Serve With Chicken

There’s nothing worse than being stuck in a weeknight chicken dinner rut, bland frozen vegetables or microwave rice your go-to sides. It’s time to switch things up, but still keep it simple. These 20 recipes are here to do just that.

From potatoes and rice to roasted veggies and salads, there’s something for everyone here. Don’t forget to read through the helpful tips and tricks from our readers, editors, and contributors before you dive right in to your chosen recipe.

“If you’re grating the Parmesan yourself from a block, you can either process two ounces of Parmesan in a food processor with the blade attachment until very fine pebbles form (almost powdery) or use the zesting side of a box grater—the side with the tiny spikes.” —Kayla Hoang, Simply Recipes Contributor

“Look for a coarse grained yellow cornmeal; this will give you the right polenta texture. Fine grain cornmeal tends to cook up to mush. There are many brands that sell cornmeal specifically for polenta and say so on the package.” —Elise Bauer, Simply Recipes Founder

“I most often make this recipe with maitakes (which are called “ash tree flowers” in Mandarin), because you can just pull them apart into small clusters. If you want to try this recipe with other mushrooms, cut them into thick slices (about 1/4 inch), then proceed with the rest of the recipe.” —Georgia Freedman, Simply Recipes Contributor

“For extra coconut flavor, add toasted coconut. Garnish the dish with 1/3 cup of grated toasted coconut flakes.” —Karishma Pradhan, Simply Recipes Contributor

“If you have a microwave, zap the squash for a minute (each) before cutting into it. That will soften the peel and flesh just enough to make it easier to cut through.” —Elise

“It’s best to use Chinese-style chicken bouillon powder. Lee Kum Kee is a common brand available at most Asian grocery stores. I have substituted Knorr brand chicken bouillon powder, which works very well. You can use a big pinch of MSG instead, though I think the chicken powder is where the magic of this recipe lies.” —Megan Scott, Simply Recipes Contributor

“Just loved it! I used chickpeas instead of beans, and I skipped the spinach. Added some harissa paste to the onion. Served with some parmesan shavings!!” —Nadia, Simply Recipes Reader

“This garlic fried rice uses long-grain, cooked white rice that’s been refrigerated for 1 to 2 days. I don’t recommend using newly cooked rice for this recipe, since it contains too much moisture to transform into fried rice.” —Elizabeth Ann Quirino, Simply Recipes Contributor

“If you have a food processor with a slicer attachment, use it! It will save you lots of prep time. Another option: some grocery stores carry shaved Brussel sprouts—find it where you’d find bagged salad kits. You’ll need about 24 ounces of pre-shaved Brussels.” —Devan Grimsrud, Simply Recipes Contributor

“When pan-frying the potatoes, don’t move or flip them more than necessary; only flip when they’re deeply golden on the bottom. The potatoes need to make prolonged contact with the hot pan to get properly browned.” —Alexandra Shytsman, Simply Recipes Contributor

“Wonderful. I confess I added lemon juice, salt, and pepper to the toss, and sprinkled grated Parmesan over the wedges for the last few minutes of roasting.” —John, Simply Recipes Reader

“We serve this with chopped chives, but you could also crisp up a few fresh sage leaves in simmering butter, then crumble them into the risotto.” —Elise

“Time saving tip: You can microwave your potatoes instead of boiling them. All that’s needed is for them to be cooked enough to smash.” —Julia Levy, Simply Recipes Contributor

“When shopping for mushrooms, look for smooth, fresh, unblemished caps that are plump and neither dried out nor slimy. I recommend buying whole mushrooms rather than pre-sliced.” —Katie Morford, Simply Recipes Contributor

“The sweet potatoes and filling can be made ahead and refrigerated separately, or they can be stuffed and then refrigerated for a later meal.” —Nick Evans, Simply Recipes Contributor

“Use a can of Ro-Tel tomatoes instead of the regular canned tomato or tomato paste.” —Elise

“The bacon and the dressing can both be prepared several days ahead. Reheat the bacon briefly in the microwave before serving, if desired.” —Sheryl Julian, Simply Recipes Contributor

“This recipe calls for recipe calls for shiso, a mint-like herb that you often find served with sushi in Japanese restaurants here in the states. I don’t have shiso around but am growing Thai basil which was a lovely substitute. You could also use a little sliced fresh mint.” —Elise

“Always start cooking potatoes in cold water to ensure that they cook evenly. If you start with hot or boiling water, the outsides of the potatoes cook and soften while the middles are still hard and crunchy.” —Elise

“I typically use acorn or delicata squash for this recipe since they don’t have to be peeled and are easily prepped, though feel free to use any other hearty winter squash like butternut, pumpkin, or kuri.” —Garrett McCord, Simply Recipes Contributor